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This time of year it seems we all ask the same question: What are you doing for Thanksgiving?

Since we’ve been immersed in the holiday for the last couple of months, I decided to ask The Chronicle’s Food & Wine staff members about their plans. Resiliant as they are, they are all looking forward to the holiday. In fact as you can see in the picture above that while they may be having turkey at home this weekend, we’re already into leftovers in our weekly staff lunch.

Here’s what everyone is doing:

Paolo Lucchesi, The Inside Scoop columnist and editor, is having dinner with his family; guests will number between 15 and 20. The family takes turns hosting and this year it will be at his aunt’s home in San Francisco. No matter where it is or what holiday–Thanksgiving, Christmas or Easter–it follows the same format: Everyone sits down to antipasti, which includes such things as deviled eggs and bean salad. Then it’s on to tortellini from Molinari, cooked with a ragout from his great grandmother’s recipe. Then they move on to turkey and all the fixings.

Sarah Fritsche, staff writer and wine tasting coordinator, is flying to Great Falls, Montana to spend time with her husband’s family. She’s not cooking, but is confident she’ll be recruited once she gets there and her in-laws begin to cook the feast.

Tara Duggan, who wrote the Nov. 11 Food & Wine cover story about getting her family organized and serving the Thanksgiving meal in courses, anticipates another free-for-all as she spends time with her family in Mendocino. She says she will be responsible for the turkey and the dressing, but her mother is going to contribute the foraged mushrooms.

Jon Bonne, taking a break from all the “What wine should I have with my Thanksgiving dinner” questions and compiling his Top 100 Wines list for the December Chronicle Magazine, is taking off tonight to have a Southern feast with friends in Dawsonville, Georgia. He predicts he and seven friends will have lots of brown liquor, turkey and Zinfandel, along with some country ham. He’s bringing the wine — Zinfandel, a magnum of Beaujolais and Trousseau from Lake County.

Lynne Char Bennett, who led the team doing the brined turkey tasting and followed that up with last Sunday’s cover story on making gravy, is going to spend tomorrow with friends in Oakland. Banking on her experience, she will be responsible for the turkey — and will practice what she preached and prepare the make-ahead gravy.

Janny Hu, who writes the Taster’s Choice column as well as other food features, will fly to L.A. for Thanksgiving with her extended family of about 30 people. Her parents only cook Chinese food, but at the Thanksgiving feast three generations will be represented and the table will be a mix of Western and Asian dishes. Turkey will still be the centerpiece, she said.

Miriam Morgan, The Chronicle’s food editor — and the person who edited all the holiday stories — has an annual tradition of having dinner with her family and friends in San Mateo. This year there will be 20, and as usual she will bring a Chronicle Best Way turkey, gravy and cranberry sauce.

Amanda Gold, who wrote the recent stories on bake-ahead desserts and what to do with leftovers, will host a dinner for 7 to 11 people. One family member is allergic to onions, and another is a vegetarian, so she’ll have to take those into consideration. She will do the traditional turkey and dressing (without onions), mashed potatoes, sweet potatoes and vegetables including asparagus, requested by the vegetarian. For dessert, she’s making her signature pear upside-down cake.

Erick Wong, the art director responsible for all our beautiful covers and page designs, is leaving late tonight to spend Thanksgiving with his wife’s family in Orange County. Their tradition is to have a potluck, attended by about 15 adults and children. There’s always turkey and mashed potatoes, and most of the other contributions are Japanese.

Deb Wandell, the Home & Garden editor who also supplies our test kitchen with loads of fresh herbs, vegetables and honey from our rooftop garden, is boycotting the traditional Thanksgiving meal this year. For 20 years she’s hosted up to 20 people at her Piedmont home; this year she, her husband and daughter are going to watch the ”Lord of the Rings” trilogy and eat Everett & Jones barbecue.

As for me: I’m having dinner with friends in Mill Valley. More than 30 will be there, and I’m bringing Marion Cunningham’s lemon cookies and an updated version of French onion dip and chips.

I hope everyone has a great holiday. Let’s reconvene here again next week when everyone is stuffed and shopped out.